At the end of our New Year’s Eve event, we always serve hot chocolate. It’s around 1.30am on New Year’s Day and we’ve been in a sacred ritual space since 9pm the previous evening, so by now, we’re ready for some sustenance. We serve vegan and gluten free hot chocolate and snacks, and the hot chocolate has been bubbling away in the slow cooker for around five hours by the time we serve it. It is delicious and I’ve been asked for the recipe more than once, so here it is.
For 6 servings:
1 can of coconut milk
475ml of dairy free milk (use whichever you like most)
475ml of water
120g of cocoa powder
100g of golden caster sugar
125g of vegan dark chocolate
pinch of Himalayan salt
1tsp of vanilla extract
Add the liquid ingredients into the slow cooker, break up the chocolate and add it, along with the other dry ingredients. Mix, stir or whisk to combine the cocoa as much as possible (you can do this again part way through and it’ll be much easier!).
Leave in the slow cooker on low for 2-5 hours. Add your favourite toppings, or drink as it is.